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Anyway, back to topic! This cupcake idea came from some Turkish candies my Father-In-Law's girlfriend brought back from Turkey for us. They aren't ACTUALLY Turkish Delight...apparently those are more like nougat, but the name "Bolgi" (or is it "Bolci"?) just doesn't sound as fun. So, I am going to call them Turkish Delight anyway. These candies are made of hazelnuts and pistachios (my two favorites!) in a caramel crunch filling, coated in chocolate. Since I am SO fond of my hazelnut cupcake recipe, I figured it would be fairly easy to modify it to create a cupcake with the flavors of the Turkish candy.
I searched high and low for a pistachio liqueur to use along with the Frangelico, but apparently it doesn't exist. It sounds like at one time, in Italy, it did exist, but it is no longer made. So, I decided to just go with a chopped pistachio topping. I actually liked how it turned out, since the little bit of crunch made it even more like the candy!
I used my original recipe for the Frangelico (hazelnut liqueur) cupcakes, and drizzled caramel topping over them while they were still hot out of the oven. I poked holes in the cupcakes, but the topping didn't melt into the cupcakes as much as I had expected it to. Maybe if I hadn't cheated with store-bought topping *gasp!* and actually made my own caramel syrup, it would have soaked in a bit more.
I topped them with chocolate frosting, and sprinkled the chopped pistachios on top. Yum! Mike couldn't wait to try them. He thought they were awesome! I liked them - the cupcake wasn't too sweet, which is how I like them. The chocolate was a bit sweet though, and since I'm not a big chocolate fan, I could have done without that part. But, they were still yummy!!! Not quite the same flavor as the candy, but still a great flavor combination!!!
(I halved this recipe since the two of us can't even get through a dozen cupcakes, much less two dozen!)
Turkish Delight Cupcakes
created by Alanna!
Yield: 24 cupcakes
Cupcakes:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine (I used butter)
2 eggs
1 1/2 cups packed brown sugar
1/2 cup buttermilk
1/4 cup Frangelico
1/4 chopped pistachios for topping
caramel topping (I used store-bought, but a home-made version would probably be better)
Frosting:
2 3/4 cups powdered sugar
6 tablespoons unsweetened cocoa powder (I used more since I don't like my chocolate too sweet - and it STILL turned out super sweet)
6 tablespoons butter
5 tablespoons evaporated milk
1 teaspoon vanilla extract
Cupcakes:
In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside. In a large mixing bowl, beat butter and brown sugar until creamy. Add eggs, one at a time, beating well after each addition. Alternately, add 1/3 of the flour mixture and all of the buttermilk, then 1/3 of the flour mixture and all of the Frangelico, beating well after each addition. Add remaining flour; mix until smooth.
Line muffin cups with baking papers. Fill each 2/3 full. Bake at 375 degrees for 14-16 minutes or until cupcakes test done. Poke holes in cupcakes and drizzle caramel topping over the top. Cool in pans for 5 minutes. Remove and cool completely.
Frosting:
In a medium bowl, sift together the powdered sugar and cocoa; set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with the evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Lightly frost cupcakes and sprinkle with chopped pistachios.
